Flavored Golf Tees

ABSTRACT

A golf tee is flavored, and in some instances, the color of the golf tee corresponds to the particular flavor of the golf tee.

TECHNICAL FIELD

The present invention relates to a method and apparatus for addingflavor to golf tees and, more particularly, to an improved method andapparatus for adding flavor essences and the like to golf tees.

BACKGROUND OF THE INVENTION

The prior art contains a number of processes for recovering the flavorsand essences which are lost during the processing of juices.

For example, U.S. Pat. No. 4,534,991 discloses a process for making anaseptic juice. As discussed therein, pasteurized ready to drink juicesare typically shipped as pasteurized or frozen concentrate. They arethen reconstituted with water at plants located near the ultimatemarket. Water soluble and oil soluble flavor ingredients are typicallyadded back to the juice during reconstitution with water and theresulting reconstituted juice must again be pasteurized before theproduct can be placed in stores. Pasteurization is especially requiredif the juice is to be shelf-stable to any degree. The process describedin the '991 patent adds an aseptic flavor system to the pasteurizedreconstituted juice to avoid excessive heating after the flavor systemhas been added.

U.S. Pat. No. 2,588,337 to Sperti discloses a process for concentratingorange juice in which concentrated liquor is returned to and mixed withcentrifuged concentrate so that the mixture contains practically all thevaluable constituents of the fresh juice without material loss ordeterioration of volatile flavor.

U.S. Pat. No. 3,140,187 to Brent discloses a method of making orangejuice concentrate in which essence is added back to the orange juiceconcentrate in such a way that the concentrate and essence do not mix.After the essence has been added to the concentrate, the mixture isplaced in containers for sealing and freezing.

U.S. Pat. No. 2,735,779 to Wenzelberger discloses a method ofdehydration by freezing in which pulp removed from an earlier processingstage is reincorporated into the concentrate. The mixed concentrate thenpasses to the point of final packing.

U.S. Pat. No. 5,955,132 discloses a pressure shoe for dispensing theflavor or essence with a vacuum recess positioned so as to becomealigned with each nozzle opening shortly thereafter each nozzle hadopened.

SUMMARY OF THE INVENTION

Accordingly, it is an object of the present invention to provide amethod of obtaining a highly flavorful golf tee product.

It is yet another object of the present invention to provide anapparatus for efficiently adding flavor materials to the golf tee.

To introduce the flavor or essence, a rotary liquid dispensing machineis used to dispense flavor or essence onto a golf tee. The golf teeswhich have previously been treated so that the golf tees meet therequirements for commercial sale are moved in a train along apredetermined path. A plurality of flavor or essence dispensing nozzleopenings are rotated about an axis transverse to the golf tee, so thatsuccessive nozzle openings, when moving along the bottom portion of thearc of their motion, are positioned over and for a time move along withthe golf tees. Flavors and essences dispensed from a given nozzleopening can thereby be caused to coat the corresponding golf tee.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other objects and features of the invention will be morereadily understood from a consideration of the following detaileddescription, taken with the accompanying drawings, in which:

FIG. 1 is a flow chart illustrating the method of the present invention.

FIG. 2 is a schematic plan view of a system embodying the invention;

FIG. 3 is a cross sectional view of a flavored golf tee of the presentinvention.

DETAILED DESCRIPTION OF SPECIFIC EMBODIMENTS

The present invention relates to the addition of flavor essences,aromas, concentrates, and the like. These will be collectively referredto as flavor materials.

With reference to FIG. 1, a flow chart is provided illustrating themethod of the present invention. In block 310, a golf tee is formed. Instep 320, the golf tee is put on a rotary dispensing machine. The flavoror essence is added to the golf tee in block 330, preferably by anapparatus as described below. The flavor materials are provided, forexample, from a reservoir, by gravity, to a metering pump which deliversessence or flavors to the dispensing nozzles. After the flavor essencehas been added, the golf tee is packaged and sealed in block 340.

FIG. 2 shows a preferred flavor material dispensing station 10 fordispensing flavor materials onto the golf tee. Golf tees such as 12 passin a sequential train beneath dispensing station 10, preferably equallyspaced from each other and moving at a steady high speed. Each of thegolf tees such as 12 is finished with the exception of the applicationof the flavoring and is to be supplied with a predetermined amount offlavor materials. Golf tees may be constructed from wood, metal, plasticor any suitable material for constructing golf tees.

Above the path of the golf tees 12, there is mounted a rotatable band 16which is circular and rotatable on and about a fixed central axle withina fixed housing 17. The latter axle is in this example horizontal andextends at right angles to the direction of movement of the golf tees 12beneath it. The band 16 is aligned with the path of the golf tees 12 sothat the band rotates directly above and along the centers of the golftees 12.

In this example, the band 16 is integral with a plate 20 serving as aweb to support the band for rotation about the axle 18. The band and theplate, taken together, constitute in effect an integral open-ended drum,rotatable about the axle.

Around the circumferential periphery of the band 16 are disposed sixequally spaced-apart nozzle openings such as 26, so located axially thatthey rotate directly over and around the centers of the golf tees 12 andalong the direction of motion thereof. It will be appreciated that moreor less than six nozzles may be utilized. The inner diameter of nozzle26 is preferably sized to control the flow of flavor material in smallincremental quantities. Generally, the inside nozzle diameter isdetermined by the quantity to be dispensed and the product velocity tobe tolerated without loss during deposit. The system then operates sothat as each golf tee 12 passes below the dispensing unit, one of thenozzle openings travels along and above it, typically delivering astream of flavor material such as 28 to a golf tee. The next nozzleopening on the band then dispenses flavor material into the top andsides of the next golf tee 12, and so on as the band continues to rotatein synchronism with the passage of golf tees 12 beneath it. Since thenozzle is travelling at the golf tee speed when dispensing the flavormaterial, the stream also moves horizontally at this speed and hence isbetter able to reach its desired target area in the golf tee.

To deliver flavor material to each of the nozzle openings in succession,there is provided a shoe 30 which is axially slideable. Shoe 30 isnormally fixed in the axial position shown, but is moved axially fromthis position in order to shut off the delivery of flavor material tothe nozzle openings.

As shown in FIG. 2, a flavor material to be dispensed is continuouslysupplied by a positive-displacement rotary pump 50, the drive for whichis coordinated with rotation of the band and with the travel of the golftees 12 along their predetermined path. Preferably, this is accomplishedby utilizing a common motive source, such as the rotating shaft 54 andappropriate conventional gearing 56 to maintain the above-describedspeed relationships for the pump, golf tee, conveyor and dispenser. Toadjust the quantity of flavor material dispensed into each golf tee 12,there is preferably employed a variable speed device 58 having a manualadjustment 60 for changing the speed of operation of the pump for agiven speed of the gears which drive it.

The output of the positive displacement pump 50 is connected throughtubing 62 to an inlet fitting 64 on spool valve 66, an outlet opening 68of which is connected through tubing 70 to the flavor material inletfitting 72 of shoe 30. The latter fitting communicates with the flavormaterial manifolding recess 36 of the shoe, so that a substantiallyconstant pressure of flavor material is maintained in the recess. Inthis way, a predetermined controlled amount of the flavor material isdispensed into each golf tee 12 as each nozzle opening traverses theangle of the shoe occupied by the recess.

With this arrangement, the pump has an amount of time to dispense theflavor material which is equal to the time for the nozzle opening andband to rotate and which is the same time as that required for each golftee 12 to move through a distance L along its path.

Also, preferably provided is a NO-golf tee detector 96, positioned alongthe path of the golf tees 12 just upstream of the dispensing station(see FIG. 2). Such devices are well known in the art and need not bedescribed in detail. For example, if the golf tees 12 are metal golftees, detector 96 may include a commercial metal detector producing anelectrical output signal indicative of whether a metal golf tee ispassing the detector or not. The purpose of this detector is to preventthe dispenser from dispensing flavor material into an empty gap betweengolf tees 12 or when a golf tee 12 is missing from the train for anyreason. Detectors using IR radiation, for example, may be used withnon-metal golf tees 12.

The signal from the NO-golf tee detector is supplied to a conventionalelectronics unit 98 which is also supplied with signals from ashaft-angle pickoff disc 100 on shaft 54, which rotates in synchronismwith the rate of delivery of golf tees by the conveyor, i.e. at a rateof one cycle per golf tee. A shaft-angle pickoff member 101 is angularlypositioned to produce an electrical output signal at a pre-set angularposition of pick-off disc 100, preferably at, or very slightly before,the time when the corresponding nozzle opening would begin to dispenseliquid into the empty gap created by the absence of the golf tee. Theelectronics unit 98 performs an AND function and operates four-way valve106 only when the detector signal indicative of the absence of the golftee 12 and the shaft-pickoff signal occur contemporaneously. Operationof the four-way valve 106 then applies pressure to the air cylinder 108by way of hoses 110 and 112 to suddenly drive the shoe 30 axially to itsouter position in which the nozzle openings are no longer incircumferential alignment with the flavor material-manifolding recess36, and hence dispensing is inhibited. When the detector senses the nextgolf tee 12, the electronics unit operates the four-way valve to drivethe shoe 30 rapidly back to its normal axial position, as desired.

When the shut-off mechanism has moved the shoe axially to block thedispensing of flavor material through the nozzle openings, it is highlydesirable to provide an alternate path for the liquid during operationof the positive-displacement pump. Accordingly, spool valve 66 isprovided with a relief or liquid-diversion outlet port 118 connectedthrough hose 120 to storage golf tee 122. The spool 124 of valve 66 ismechanically connected directly to the shoe support mechanism, so thatwhen shoe 30 is moved axially during the NO-golf tee shut-off operation,spool 124 is positively driven in the same direction, whereby land 128of the spool uncovers port 118 and permits flavor material flow out ofport 118 to relieve the pressure created by the pump at such times. Asshown, the normal outlet port 68 remains exposed to the flavor materialto flow in valve 66 even during shut-off, so that a small amount offlavor material is bled to and through the manifolding recess 36,assuring that the dispensing system will be full of flavor material andimmediately ready to dispense as soon as the shoe returns to its normalaxial position.

Below is described an additional method/process for adding flavor to thegolf tee.

A tank is prepared with water, and the required amount of flavorconcentrate is added to the tank. The golf tees, in bulk, are added tothe solution and are soaked in the tank until the correct level offlavor is absorbed into the golf tee. The golf tees are then removedfrom the tank and set on a grate to allow the golf tees to dry, leavingthe flavor in the golf tee material.

As a result, the above process adds flavor to the golf tee such thatwhen the golf tee is placed in the mouth of the golfer, in a similarfashion as a toothpick, the golf tee has a flavor or taste. The golf teemay have any dimension but typically is the size and shape of a standardgolf tee. As an alternate embodiment, the golf tee may have a specificflavor or taste which corresponds to the color of the tee. Consequently,each different color has a unique and specific taste. The specific colorof the golf tee and its corresponding flavor would include but notlimited to: a white golf tee which tastes like peppermint, a red golftee tastes like cinnamon and cherry, a green golf tee tastes likespearmint; the yellow golf tee tastes like lemon; the orange golf teetastes like orange, the blue golf tee tastes like bubblegum the purplegolf tee tastes like grape, the black golf tee tastes like licorice, thepink golf tee taste like strawberry, the brown golf tee tastes likechocolate and the beige golf tee tastes like coconut.

While the invention has been described with particular reference tospecific embodiments in the interest of complete definiteness, it willbe understood that it may be embodied in a large variety of formsdiverse from those specifically shown and described without departingfrom the spirit and scope of the invention as defined by the appendedclaims.

1. A method of preparing a golf tee, the method comprising the steps of:(1) placing the golf tee along a moving path with other golf tees; (2)adding fluent flavor materials to the golf tee by dispensing the fluentflavor materials using an automated liquid dispenser; and (3) sealingsaid golf tee to prevent loss of said fluent flavor.
 2. The method ofclaim 1, wherein step (2) comprises the step of using an essence as thefluent flavor materials.
 3. The method of claim 1, wherein step (2)comprises the step of using an aroma as the fluent flavor materials. 4.The method of claim 1, wherein step (2) comprises the step of using aconcentrate as the fluent flavor materials.
 5. The method of claim 1,wherein step (2) comprises the step of using an aseptic liquid as thefluent flavor materials.
 6. The method of claim 1, wherein step (2)comprises the step of using a rotary dispenser to add the fluent flavormaterials.
 7. The method of claim 1, wherein the method comprises thestep of using a peppermint flavor on a white golf tee.
 8. The method ofclaim 1, wherein the method comprises the step of using cinnamon andcherry flavors on a red golf tees
 9. The method as in claim 1, whereinthe method includes the step of using a spearmint flavoring on a greengolf tee.
 10. The method as in claim 1, wherein the method includes thestep of using a lemon flavoring on a yellow golf tee.
 11. The method asin claim 1, wherein the method includes the step of using orangeflavoring on an orange golf tee.
 12. The method as in claim 1, whereinthe method includes one of the group of the step of using bubblegumflavoring on a blue golf tee, using grape flavoring on a purple golftee, using licorice flavoring on a black golf tee, using strawberryflavoring on a pink golf tee, using chocolate flavoring on a brown golftee and using coconut flavoring on a beige golf tee.
 13. A golf tee,comprising: said golf tee being flavored with a flavor corresponding tothe color of the golf tee.
 14. A golf tee as in claim 13, wherein saidgolf tee is a white golf tee and flavored with peppermint flavoring. 15.A golf tee as in claim 13, wherein said golf tee is a green golf tee andflavored with spearmint flavoring.
 16. A golf tee as in claim 13,wherein said golf tee is a red golf tee and flavored with cinnamonflavoring.
 17. A golf tee as in claim 13, wherein said golf tee is ayellow golf tee and flavored with lemon flavoring.
 18. A golf tee as inclaim 13, wherein said golf tee is a orange golf tee and flavored withorange flavoring.
 19. A golf tee as in claim 13, wherein said golf teeis a blue golf tee and flavored with bubblegum flavoring.
 20. The methodas in claim 1, wherein the method includes the step of using grapeflavoring on a purple golf tee.
 21. The method as in claim 1, whereinthe method includes the step of using licorice flavoring on a black golftee.
 22. The method as in claim 1, wherein the method includes the stepof using strawberry flavoring on a pink golf tee.
 23. The method as inclaim 1, wherein the method includes the step of using chocolateflavoring on a brown golf tee.
 24. The method as in claim 1, wherein themethod includes the step of using coconut flavoring on a beige golf tee.